Ingredients

• 1 large chicory head
• 1 tbsp sherry vinegar
• 30g/1oz butter
• salt and freshly ground black pepper
• 2 tsp caster sugar
• small handful hazelnuts or walnuts
• shelled
• 4 x wood pigeon breasts
• salt and freshly ground black pepper
• 25g/1oz butter
• ¾ tbsp walnut oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• 1 small handful each of oak leaf lettuce and frisée lettuce
• 2 pickled walnuts
• finely sliced

Directions

• Preheat the oven to 230C/445F/Gas 8.
• Line a baking tray with baking parchment.
• Trim the chicory
• removing any brown leaves
• but do not cut off the stem at the bottom
• because this holds the chicory together. Cut the chicory in half lengthways
• then cut each half into four equal pieces lengthways. Place the chicory onto the baking sheet and drizzle with the sherry vinegar.
• Dot the chicory generously with little knobs of butter and season well with salt and freshly ground black pepper.
• Sprinkle the chicory with caster sugar and cook in the oven for 15 minutes.
• Check the chicory after 15 minutes. If it has started to brown
• turn it over in the melted butter and return it to the oven. If not
• allow to cook for 4-5 more minutes before turning.
• When the chicory is almost golden-brown all over
• place the hazelnuts or walnuts for the salad onto a baking tray and roast for 3-4 minutes. Remove and allow to cool
• then roughly chop.
• Season the pigeon breasts with salt and freshly ground black pepper.
• Melt the butter in a frying pan over a medium heat. Add the pigeon breasts and cook for 2-3 minutes
• until browned
• then turn over and cook for a further 2-3 minutes
• or until cooked to your liking. Set aside to rest for 3-4 minutes
• then carve each pigeon breast into four slices.
• For the dressing
• place the walnut oil
• vinegar and mustard into a bowl and mix well. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the mixed lettuce leaves into a bowl and add the chicory. Mix gently
• then add equal amounts of salad onto each plate.
• Place a sliced pigeon breast onto each salad and drizzle with the dressing. Sprinkle each salad with equal amounts of sliced pickled walnuts and the chopped roasted nuts.